Crispy sesame salad with scallops and cauliflower

This dish is ideal as a starter and would be ideal served with a glass of chilled Petit Chablis. Serves two as a main course.

List of ingredients

Serves four


Half a cauliflower
Olive oil
Little gem lettuces
12 large scallops
2 limes cut into quarters


Vinaigrette :
2 tbsp sesame seeds
1 egg yolk
1 tsp salt
1 tbsp white wine vinegar
10cl neutral cooking oil
1 tsp sesame oil
1 clove of garlic

Difficulty :
  • 3 sur 4
  • 3 sur 4

Sommelier’s tip

 Petit Chablis

This dish combines the sweetness and delicacy of the scallops with the crunch and subtle flavor of the sesame seeds. A crisp, fresh wine such as a Petit Chablis would make a perfect match.


Sauce vinaigrette :
Toast the sesame seeds in a hot, dry frying pan for around two minutes, until lightly browned. Allow to cool slightly and then crush in a mortar.
Mix the egg yolk with the salt and vinegar. Slowly add the neutral oil, whisking constantly. Mix in the crushed sesame seeds, sesame oil, and a little grated garlic.


Cauliflower :
Break the cauliflower into florets and brown them in the olive oil and butter until they are cooked. Season.


Scallops :
Fry the scallops in a hot pan with the olive oil. Cook over a high heat for around one to two minutes on each side. Season.


Service :
Arrange the salad leaves in shallow bowls. Garnish with cauliflower and scallops and add some sauce. Serve with lime quarters.

Crispy sesame salad with scallops and cauliflower and Petit Chablis

The author of this recipe

Louisa Lorang   Lorang&Co

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